I don’t know where I got this recipe, I copy / pasted it from somewhere on youtube. It turned out nice.
I remember making it for a party, but don’t know why I haven’t made it since that party. I need to make it, again.
Hot Milk Cake
2 cups sugar
4 large eggs
1¼ cup milk
6 Tbsp butter
2 cups all-purpose flour
¼ tsp coarse salt
2 tsp baking powder
2 tsp vanilla extract
Method: Preheat the oven to 165ºC (325°F). Grease a 9x13" cake pan.
In a bowl, beat the eggs and sugar together until they’re light and fluffy.
In a pan on medium heat, bring the milk and butter almost to a boil.
In a separate bowl, stir together the flour, salt, and baking powder. Add the flour mixture to the egg mixture; beating just enough to fully combine.
Remove the pan with the milk and butter from the heat, add the vanilla. Slowly mix the hot milk mixture into the batter, until smooth and well combined. Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, or until a cake tester comes out clean. Place on a rack to cool.
I’ve had good luck with the one from CI’s Boston cream pie, though I reduce the sugar by 20%. I’ve made the BCP, and also used the cake in another application. CI’s weight for the flour is 7.5 oz, and for the sugar (as written) is 10.5 oz.
Made the chocolate banana bread variation in Mark Bittman’s How to Bake Everything last night for a neighbor. Interestingly it calls for shredded coconut as well as walnuts. I had the foresight to make sure he wasn’t allergic to walnuts but I didn’t think to ask about the coconut. I added it in anyway. I hear him outside on the landing so he’s still alive.
Some golden goodness this morning, peaches, pecans, blueberries, the fruit was from the FM.
Natasha’s Kitchen visited my kitchen this morning, so an adaptation of her easy strawberry sour cream cake.
The lightest pistachio biscuits from A Whisper of Cardamom. These are a basic shortbread with some rice flour, cardamom and pistachios. Light and crisp and very delicate. Absolutely delicious.
My annual friend BBQ is this weekend, so I’m considering what kind of centerpiece dessert to take. This involves a long train trip, so the dessert has to be stable at room temp and sturdy enough for long transport. I can transport a container of something like fruit sauce; easy enough to keep that cold. I can also make whipped cream once I arrive.
I’ve done all manner of bundts in the past, and I’ve also successfully transported a big slab pie. The pie is a bit of a pain since it needs to be bigger than a standard 9” dish, and that makes long transport really dodgy. I’ve done it, but I didn’t enjoy it.
Current fantasy: cake that involves pistachio, possibly a little fruit in the cake, and a really delicious fruit topping.
Also: Local strawbs are done and peaches aren’t here yet.
I also found the Alice Medrich hot milk cake recipe I had saved ages ago, so I rabbit-holed a bit (of course, haha) on proportions.
KAF is the only oil cake, all the others use butter. Eggs to flour are pretty consistent except for the Medrich recipe, which uses both eggs and yolks. Milk was the most inconsistent: drastically lower in the Medrich recipe relative to all others.
Hmm. I think I will try a 1 egg version of the higher milk version first, and try Medrich another time.
@Nannybakes you will likely beat me to the punch on a trial, so I am staying tuned!
Don’t count on that🤣, I got diverted this morning,I’m sure you know where good intentions go! I also bought too much fruit at the FM, so that’s going to be my priority at the moment. Hopefully, later in the week I’ll find an excuse to make a small version, I think it would likely take to a fruit accompaniment.
Chocolate Chunk Halvah cookies. Havent have halva since a young girl when my mother use to go shopping on rue St. Laurent in Montreal. An instagramer posted this
cookie
from a newly published book "Sesame " which i dont have but found the recipe online. A delicious tasting cookie with an aftertaste of sesames.
) continued to call my name a week after reading this recipe.
